Cold Brew Coffee

Have you ever gotten a hot coffee, taken a few sips, and then forgotten about it? An hour later after it’s cooled to room temperature you go back for a sip and get that gross acidic taste. It’s like taking a shot of vodka with none of the fun side effects.

SOLUTION: Enter Cold Brew, stage right.

WHY? The short version is that hot water changes the chemical structure of coffee grounds, breaking chlorogenic acid into quinic and caffeic acid. Cold water, on the other hand, left to sit with the grounds yields the same product without the acidity. If you want to read more about this, here is a great article!

HOW? Despite the long brewing process I actually find that cold brew is quicker than making hot coffee, and MUCH quicker than stopping at Starbucks every morning/afternoon/second of my life. Even if you use Order Ahead.

I use a 32 oz mason jar. For those of you who are anal about recipes, use 1 cup grounds and 8 cups cold water. The first time you mix them together it will be counter-intuitive and scary but I promise it’s worth it.

Let the cold brew sit for at least 24 hours. I’ve left mine for up to 4-5 days and it still does not turn bitter.When ready, strain using a ceramic coffee filter (link below).

When ready, strain using a ceramic coffee filter (link below).